Khara Boondhi for Diwali

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - gram flour
  • 1 pinch - soda bicarb
  • 1 tsp - hot oil
  • salt
  • oil for deep frying
  • 1 stalk - curry leaves
  • 1/2 tsp - red chilli powder
  • 2-3 pinches - turmeric
  • 3 pinches - citric acid powdered
  • 1 tbsp - broken cashew nut pieces

How to Make Khara Boondhi for Diwali

  • Put flour, salt and soda in a bowl.
  • Add enough water to make a thick batter.
  • Add hot oil and mix.
  • Heat oil in a large frying pan till smoky.
  • Hold a flat spoon over oil, pour some batter.
  • Tap edge of spoon to drop in droplets of batter.
  • Hold spoon in the centre, the boondi will move to sides.
  • Sweep back the remaining batter into the bowl.
  • With the other spoon move around the boondi.
  • When crisp and whitish, remove from oil, drain on kitchen paper.
  • Collect in a large plate.
  • When all the batter has been used, add cashew to oil.
  • Fry to a light golden, drain and add to boondi.
  • Hold stalk of leaves with tongs and dip into oil.
  • When bright and crisp, remove, cool and crush lightly.
  • Add to boondi.
  • Sprinkle salt, citric acid, turmeric and chilli powder over boondi.
  • Mix well with both hands.

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